Title: Vanilla Champagne Sauce
Categories: Sauce
Yield: 1 Batch
| 1/2 | c | Champagne |
| 1 | | Vanilla bean split |
| | | Lengthwise |
| 2 | tb | Heavy cream |
| 1/2 | c | Cold butter, cubed |
| 1/2 | lb | Lobster meat cooked |
| 1/4 | lb | Spinach fettucine cooked, |
| | | Cooled, and oiled |
| 2 | tb | Chopped chives |
| | | Salt and pepper |
Begin reducing the champagne and the vanilla bean in a non-reactive sauce
pan until almost dry (about 2 tablespoons). Add the cream and boil for 2
minutes. Using a whisk, gradually incorporate the butter, and season with
salt and pepper. Remove the vanilla bean, and add the lobster and stir
constantly until it is heated through, remove from the heat. Dip the cooked
pasta in the hot water bath for 30 seconds, drain, and place in a mixing
bowl. Pour the sauce over the pasta and toss with 1 tablespoon of the
chives. Adjust the seasonings and present in a shallow bowl garnished with
the remaining chives.